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Cheers to the Weekend: White Wine Sangria and Cakes

This toast to the weekend, a glass of chilled White Wine Sangria, is sponsored by Healthyish Foods, makers of individually portioned, organic cakes, but all opinions, sips and sweet crumbs are my own. Thanks for supporting the brands that support With The Grains.

Cheers to the Weekend!

Back in July (maybe?), the Rustbelt Farmer’s family threw out the idea of renting a cabin for a weekend in September. At the time, I was in the THICK of a major project. I had very little understanding of what September had in store for me. I was a maybe at most, but luckily, everything worked in my favor. I met my major deadlines and went from feeling like an overrun machine to a human again, a human who could commit to a weekend getaway.

So this weekend, I’ll be sipping with a view and with my best girl beside me (we love a dog-friendly rental!). We’ll be posted by the lake in Deep Creek, Maryland, but here’s a little wine inspiration for your weekend and a nudge to soak up the warm days and crisp cool nights of autumn. (Deep Creek is the home of our favorite dog-friendly, tiny house cabins too.)

White Wine Sangria (a very loose “Recipe”)

White Wine “Sangria” is a bit of a stretch here. I’m simplifying and I’m not sweetening because I like to save the sugar for the cakes. This pitcher of White Wine Sangria is really just nectarine, plum and lemon-thyme infused white wine. It’s not traditional “sangria,” but I don’t foresee any complaints. Simply add the fruit and herbs as you please. There’s no need for precise quantities, but be sure to have extra white wine on hand to refill your pitcher. Don’t forget to call dibs on the best part – all that boozy fruit at the bottom of the pitcher.

Healthyish Cake Pairings

Healthyish Foods makes organic, individually portioned cake mixes, so you can satisfy your sweet tooth without excess. When it comes to Healthyish cake pairings for this happy hour, I recommend Tangy Lemon and Mellow Yellow cake bases. Top them generously with organic vanilla bean frosting, fresh plums and organic white chocolate chunks. Or, nectarine slices, fresh thyme and a hit of fresh crushed black pepper if you like to ride that line of sweet and savory.

That’s a very good question! Since there’ll be three kiddos under the age of 4 on this weekend getaway, I’m guessing there will be some super heroes in the forecast. Hopefully, I’ll mostly be watching the lake and watching myself reveal the room, the weapon and the murderer in a cut-throat game of Clue (pun intended).

What I’ll Be Listening to Before Sipping White Wine Sangria:

Deep Creek, MD is about two hours from Pittsburgh, so it’s time to cue up some podcasts for the road. A friend recommended “Can I Pet Your Dog,” which I wanted to love, for obvious reasons, but I just can’t get into it. The Rustbelt Farmer is more of a Joe Rogan/comedy listener, whereas I lean toward really positive business/entrepreneurship podcasts or dark and creepy true crime. Any suggestions on a sweet spot between those extremes? We might just have to settle on some good driving tunes. Bob Dylan? What’s on your playlist currently?

What I’ll Be Eating While Sipping White Wine Sangria:

There’s plans to fire up the grill, and the Rustbelt Farmer’s family is big into chili (though I won’t be preparing my award-winning chili because I probably won’t be preparing my award-wining chili EVER AGAIN!). I’m hoping to bake something before we leave, now that I feel inspired in the kitchen again and have time to bake for others. Any exciting cooking plans for the weekend?

What I’ll Be Reading While Sipping White Wine Sangria:

Last weekend, I nestled into The Center Will Not Hold, the Netflix documentary about Joan Didion. I was unfamiliar with her life and her work, but the documentary inspired me to dive in. I’m starting with Slouching Toward Bethlehem. Maybe I’ll have some quiet reading moments this weekend [read: highly unlikely]. What are you reading?

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About Me!

I'm the recipe developer, stylist, photographer and crazy dog lady behind With The Grains. I believe there's magic in baking bread, whipping cream and setting the table a little differently each time. I believe true health begins in the soil, is nurtured organically and should arrive at our tables with great care. Whether you're vegan, gluten-free or eat meat, you'll find a recipe here for you, so I hope you will join me in this conversation.

“The Rustbelt Farmer”

He has a name, but around here, I simply refer to him as “The Rustbelt Farmer.” I met him just as his urban farm dreams were taking shape, and I fell head over dirty boots for him. When I'm not in the kitchen or behind a camera, I try to be digging in the dirt alongside him. He inspires many a recipe.

The Kitchen Assistant / The Farmpaw

Never one to let a fallen crumb go to waste, Julep is always close to the kitchen action. When she's not sniffing around the photo sets, she is working overtime to keep the groundhogs from eating all the Urban Farmer's produce.